Tayberry, Blackberry-Raspberry - Specialty Fruits at Burpee.com Tayberry, Blackberry-Raspberry Tayberry, Blackberry-Raspberry Buy Any 3 Fruit or Berry Plants & Save 20% Buy Any 3 Fruit or Berry Plants & Save 20%. Cannot be applied to previous orders. Limited time only. While supplies last. Short Description A delicious cross between a raspberry and blackberry. Ideal for the Pacific Northwest. Full Description Exceptionally sweet and aromatic, this Scottish hybrid, named after the river Tay in Scotland, is a toothsome raspberry-blackberry cross. In July and August, the thorny bushes abound with clusters of large, sweet fruit that are dark maroon when fully ripe. Excellent eaten fresh or cooked into jams, jellies and desserts. Buy this product In Stock Product properties Fruit Bearing This refers to the relative season when the plant produces fruit, or if it bears continuously or just once Standard Zone This refers to the USDA hardiness zone assigned to each part of the country, based on the minimum winter temperature that a region typically experiences. Hardiness zone ranges are provided for all perennial plants and you should always choose plants that fall within your range.

7-9 Sun The amount of sunlight this product needs daily in order to perform well in the garden. Full sun means 6 hours of direct sun per day; partial sun means 2-4 hours of direct sun per day; shade means little or no direct sun. Full Sun Height The typical height of this product at maturity. 48-96 inches Spread The width of the plant at maturity. 36-48 inches Life Cycle This refers to whether a plant is an annual, biennial or perennial. Annuals complete their life cycles in one year; biennials produce foliage the first year and bloom and go to seed the second year; perennials can live for more than two years. Perennial Plants begin shipping week of: Mar 06, 2017 (Click here for Spring shipping schedule) Restrictions: Item 19883 cannot ship to: AA, AE, AK, AP, AS, CN, FM, GU, HI, MH, MP, PR, PW, VI Raspberry: Bare Root or Potted Fruit Plant How to Plant Raspberries may be planted as bare root or potted plants. Choose a well-drained, sunny location with no standing water.

Prepare the soil before planting by mixing compost or other organic matter in with the soil. Work the soil deeply. Space canes 3 feet apart in rows 6 feet apart. Dig each hole to twice the size of the root mass. Plant black and purple varieties 100 feet away from red and yellow varieties. Planting Bare Root Plants: Before planting, trim very long or broken roots. Cut back top growth to 6 inches. Set roots 1-3 inches deeper than formerly grown. Back fill with loose soil. Gently press soil in around the root ball. Transplants need good root-to-soil contact. Do not press too hard because that can cause soil compaction and root damage. Gently water around the root ball to settle the soil and drive out air pockets. After planting be sure to mark the plants with plant labels so you know where they are and what varieties they are. Mulch with 2-3 inches of compost of pine needles to retain moisture and prohibit weed growth. Planting Potted Plants: Set the plant in the hole at the same depth as it was growing in the pot. Backfill the hole and press firmly around the base of the planting. Water deeply.

The water will seal off any air pockets around the root ball. After planting be sure to mark the plants with plant labels so you know where they are and what varieties they are. Mulch with 2-3 inches of compost of pine needles to retain moisture and prohibit weed growth. Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients. Control them by either cultivating often or use a mulch to prevent their seeds from germinating. Add mulch each year as needed. Keep plants well-watered during the growing season, especially during dry spells. Plants need about 1-2" of rain per week during the growing season. It's best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated. In the spring, before leaves sprout, apply a granular fertilizer following the instructions on the label. Most new growth will come from the plant’s crown under the soil. Plants use a lot of energy in spring when growth begins, so do not let plants dry out.

Remove all wild brambles near cultivated varieties to prevent virus diseases. Pruning Standard Raspberries: Do not prune the first year EXCEPT to remove dead, damaged or diseased wood. Each spring select 5 or 6 of the most vigorous new canes and cut them back to 30 inches tall. All other canes can be removed. Remove and destroy canes immediately after they fruit in their second summer. They will not bear again. Add a summer topping to encourage side shoots off the canes to the pruning done in early spring and after harvest. Pinch back 3-4 inches off shoots up to 2 inches tall. Pruning Everbearing Raspberries: Do not prune the first year EXCEPT to remove dead, damaged or diseased wood. Each spring select 5 or 6 of the most vigorous new canes and cut them back to 30 inches tall. All other NEW canes can be removed. Do not remove last year’s fruiting canes- they will fruit again in early summer. Pinch back 3-4 inches off their lateral branches. Expect new canes to fruit in the fall of their first year and in early summer of their second year.

Remove and destroy old canes immediately after their second fruit in early summer of their second year. They will not bear again. Monitor for Pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area. Cane fruits may need support to help prevent against wind damage and make for easier harvest. Tie canes to wire that is strung parallel between two posts at either end of the row. Harvest and Preserving Tips Raspberries ripen on the plant at different times through the season in summer. Berries ripen quickly and are highly perishable. Pick frequently and discard berries that have rotted on the canes to prevent diseases. Hold the berry carefully between your thumb and forefinger and pull. Berries are ripe when they are easily pulled from the core without getting squashed. At their ripest and sweetest, berries are plump and turn the deepest color, depending on the color of the variety. Expect to harvest at least twice a week. Keep berries in a shallow container, around 3 berries deep. Quickly cool berries in a refrigerator after picking. Properly stored, berries can keep for 3-7 days Raspberries may be frozen or used for preserves.

Product Details Reviews Tayberry, Blackberry-Raspberry is rated 2.8 out of 5 by 5. Rated 5 out of 5 by Eden from Surpassing flavor! I would rather have tayberries than raspberries! I will still keep my blackberries but pulling out raspberries for tayberries surpassing flavor! ~Newport WA Date published: 2017-01-15 Rated 3 out of 5 by plant whisperer from Extremely tasty but not extremely hardy I tried three times with one plant each time The last two years Ive managed to keep my plat alive and even rooted the tip to get two more plants.Living in Maine I'm in zone 5 which is almost turning to zone 6 with the warming trend thats happening.I'm not giving up.. I heavily mulch them and put a pot over them because we get down to minus 15 once a winter., maybe even a little more than that. The berry fruited for the first time last summer and was so delicious that iI'm determined to get a row or two going.

Date published: 2016-12-27 Rated 2 out of 5 by Jules Dawn from Tayberry I have tried Tayberry Jam which is the best flavored jam I have ever tasted. Sorry to say my Tayberry bush died. I think This is a good company but I did not have success.. Date published: 2016-09-20 Rated 3 out of 5 by Hoch from tayberries in summer planting Got 7 tayberry plants in midsummer and planted them in pots in barn because it was so hot and dry out. 5 lived and were transplanted to garden and are growing great. 2 are at least 4 ft. tall and growing fast. Date published: 2016-09-15 Rated 1 out of 5 by Winsorw from A VERY VERY small stick. I've got a small stick with a couple of buds (see photo). Quite an expensive plant. Date published: 2016-03-29 Tayberry - definition of tayberry by The Free Dictionary Tayberry - definition of tayberry by The Free Dictionary 1.

(Plants) a hybrid shrub produced by crossing a blackberry, raspberry, and loganberry 2. (Plants) the large sweet red fruit of this plant [C20: so named because first grown at Blairgowrie on Tayside, Scotland] Want to thank TFD for its existence? Tell a friend about us , add a link to this page, or visit the webmaster's page for free fun content . Link to this page: Sol Seed takes reggae and hybridizes it for all A CROSS between a raspberry and blackberry, tayberry produces a large crop of up to 20lb of sweet fruit from summer to autumn. Notebook; Your weekly fruit and vegetable garden The award-winning Three Choirs Vineyard offers wine tasting while St Anne's Vineyard's fruit wines offer something different with varieties such as rhubarb and ginger or damson and tayberry. Copyright © 2003-2017 Farlex, Inc Disclaimer All content on this website, including dictionary, thesaurus, literature, geography, and other reference data is for informational purposes only.

This information should not be considered complete, up to date, and is not intended to be used in place of a visit, consultation, or advice of a legal, medical, or any other professional. tayberry HOME SITE MAP OUTDOORS GREENHOUSE SEEDS VEGETABLES A-CH VEGETABLES CO-PA VEGETABLES PE-W SOFT FRUIT TOP FRUIT RECIPES STORAGE If you only have space for one Hybrid berry, the Tayberry is the one to go for as it has such a divine sweet and aromatic taste when picked fully ripe, is large in size, fruits prolifically, and is reliable. Bred in Scotland, this is basically a cross between a Raspberry and a Bramble or Blackberry, and is very thorny. A thorn-less variant is the Buckingham Tayberry, but it seems to be less prolific than the original Tayberry. They are vigorous plants, needing some 4 sq m of space, on a fence, wall or trained on wires. This space can be reduced by tying in the fruiting growths in a circular pattern. I have grown a Tayberry on a wall using a rough circular pattern.

It has produced very early, big crops of fruit for some 25 years with very little attention or feeding. Any reasonably fertile, well drained soil is adequate. They should be picked when they are fully ripe as shown on the left hand dark maroon fruit, and not while they are still raspberry coloured, as shown on the right hand side. The central plug stays within the fruit when picked, just as happens with a Blackberry fruit, rather than a raspberry. Pruning is effected by cutting out the wood that has just fruited in late summer, and tying in the new growths to fruit the following year. Do not cut off the new growths or you will not have any fruit the following year! Pests and diseases are not a problem, apart from Birds and the Raspberry Beetle. I prefer not to use a spray against the Beetle. For Raspberry Beetle photos see Raspberry. The fruit is best used fresh, still warm from the heat of the sun, with cream, or low fat dairy products. If it is intended to store the fruit for several days, pick the fruit preferably when it is dry, and put it in the fridge in an open container, as soon as possible.

Second quality fruits can be turned into jams, jellies, ice-creams. To store for the long term, consider freezing the whole berries, or freezing or bottling the fruit juice. LOGANBERRY This berry still appears in the catalogues but is not a patch on the Tayberry for taste. The Loganberry has a sharp taste and is really only suitable for cooking and freezing. It has however been used in breeding programs for other hybrid berries. It should be cultivated in a similar manner to the Tayberry. TAYBERRY and other hybrid berries BBC - Food - Tayberry recipes Tayberry recipes Summer pudding By Sophie Grigson Developed in Scotland, the tayberry is a hybrid of the blackberry and the raspberry. It's a large berry, long and conical in shape and deep reddish-purple, with the flavour and scent of the blackberry. Recipes using tayberry See all recipes using tayberry Preparation Tayberries can be a little tart, but use them as you would blackberries and raspberries. They work well in cooked dishes such as pies, or in fruit sauces, jams and jellies. They can also be added to uncooked desserts such as summer pudding, ice cream or sorbet.

On this page The Origin of the Tayberry - Joan Morgan's Fruit Forum The Origin of the Tayberry Tayberry Derek Jennings, the well known breeder of soft fruits, in particular the ‘Glen’ range range of raspberries, tells us how he came to raise the Tayberry when working at the Scottish Crop Research Institute, near Dundee. Many people consider that breeders of soft fruit produce their varieties by sheer luck like in a lottery. Sure, we sometimes cross the best with the best and hope for the best, but the process had a truly scientific basis in the breeding of the Tayberry, a blackberry x raspberry hybrid: this task is far better thought of as akin to a marriage bureau for blackberries and raspberries! The Tayberry, of course, is essentially an improved Loganberry, and Judge Logan of California, who bred the Loganberry, had amazing beginners luck . His hobby was blackberry breeding and in 1880 he crossed Mr Auginbaugh’s blackberry with the Texas blackberry. He had a big surprise from the progeny, and his own summing up is the best : ‘in the first row I found a single lonely plant , in appearance like no other berry plant I had ever seen.

It was neither a raspberry nor a blackberry but a distinctly new form.’ He gave plants to his friends who began to call the fruit ‘Mr Logan’s Berries’. Arguments about its origin raged for some 50 years, with the judge insisting that the plant was a natural hybrid involving some raspberries growing near his blackberries and Professors at the American universities maintaining that it must be a new species. The solution came from the UK in the 1940s , when Percy Thomas studied its genetics at the John Innes Institute and showed that the judge was correct. My good fortune came when Percy Thomas was appointed Professor at the University College of Wales, Aberystwyth, where I was a student. Prof Thomas, affectionately know as PT, was a dreadful lecturer, but he shone one Saturday morning in 1949 when he described the results of his Loganberry research. His work was all about numbers of chromosomes - the threadlike structures which carry the genes like beads on a string. It turned out that Mr Auginbaugh’s blackberry had 56 chromosomes while the Loganberry had 42.

Since all plants transmit only half of their number of chromosomes to their pollen and ovules, this meant that all the blackberry ovules had 28 chromosomes and that one of them must have been fertilised by a pollen grain having 14 chromosomes to give rise to the Loganberry with 42. A difficulty was that all raspberries have 14 chromosomes and hence normally produce pollen with only seven, but a rare error in development sometimes allows pollen with 14 chromosomes to be formed, and it is generally accepted that this happened in this instance. I visited Oregon in 1963 and saw a new blackberry called Aurora which had 56 chromosomes like Mr Aughinbaugh’s blackberry. This high number is rare in high quality blackberries. I immediately remembered PT’s Saturday lecture and realised that Aurora represented 50 years of improvement over Judge Logan’s parent. If only I could marry it to a good raspberry whose pollen had 14 chromosomes I could perhaps produce a new hybrid which would incorporate some of these improvements.

It took me five years to breed such a raspberry and, 100 years after the judge`s success, I introduced it to Aurora and in 1980 selected the Tayberry from among the resultant progeny. I was then working at the Scottish Crop Research Institute, near Dundee. The Tayberry created much interest and I appeared in cartoons, but wearing a kilt and tam-o'-shanter, which I thought was a bit rich for a Welshman from Cardiff. The Americans were worse. They quoted me speaking in a strong Scottish accent - der yer ken ? One even assumed that I lived in a houseboat on the river Tay and sent letters addressed to: River Tay, Scotland, England (congrats to the postman ). But I saw how much the Americans liked the Tayberry when I recently visited a B&B establishment in Washington State that had been renamed ‘Tayberry House’. Growers continued to write about their experiences with the Tayberry and there was excitement in 1998, when an allotment grower in Buckinghamshire wrote to say that his plants had become spine-free. I took a spade and visited him and the result was the Buckingham Tayberry, which we released together soon afterwards.

This is now the main form grown. Such mutations occur frequently in this kind of material, but this one was discovered only 18 years after the Tayberry was selected whereas the spinefree Loganberry was not discovered until 1929, some 49 years after the judge began supplying his friends with his new fruit . No doubt folk were more inhibited in reporting their discoveries in those days. Derek Jennings Home » Eat Seasonally Tayberries A hybrid of the red raspberry and blackberry, tayberries are sweeter and larger than raspberries and very delicate—making them difficult to pack and ship—so they’re only available at farmers markets. This berry is typically harvested in the summer. Fruit of the tayberry is borne on prickly canes 6 to 7 feet long. They grow well on fences and walls, and are not as prone to pests and diseases as raspberries. The tayberry has a slightly tart flavor. Fresh tayberries make a great summer pie. They also freeze well up to 1 year. You can make tayberries into a tart-sweet jam, perfect for that peanut butter sandwich or topping on toast. Or try them in smoothies for something a little different.

The tayberry is rich in health benefits. It contains a lot of vitamin C and bioflavonoids as well as being a good source of folate and fiber. Folate and folic acid are forms of a water-soluble B vitamin. In Season 15 Lesser-Known Berries You Should Try | Serious Eats 15 Lesser-Known Berries You Should Try 28 Do you know your cloudberries from your dewberries? [Photographs: Jennifer Latham except where noted.] I moved around quite a bit when I was little, from upstate New York, where I remember picking wild blueberries, to Germany, where we gathered gooseberries, to the central coast of California, where blackberry vines grow in the mountains and suburban lots and our neighbors took great pride in their olallieberry jams and pies. For every spot on earth, it seems, there's a berry to be picked. There's a kind of regional pride associated with berries: inky wild blueberries are as indelibly linked to summers in Maine as fat, juicy marionberries are to Oregon.

Try chatting with a Texan about dewberries, and they'll talk your ear off about wild berry picking expeditions and Mom's dewberry jam. Tayberry pie. According to the OED, a berry is "any fruit that has its seeds enclosed in a fleshy pulp, for example, a banana or tomato." Watermelons are berries, so are avocados and pumpkins. But when we talk about berries we are usually talking about the tiny, colorful, juicy sweet-tart jewels that we use in pies and jams. We're all familiar with the usual suspects: strawberries, raspberries, blueberries, and blackberries. This time of year, though, especially where I live on the West coast, we get all kinds of oddball berries at the market. What the heck are olallieberries, anyway? What is the difference between a tayberry and a loganberry? What are gooseberries good for? Consider this your field guide. Berries You Should Know Marionberry White and Golden Raspberry Raspberries, like blackberries and many other thorny berries, are members of the Rosaceae family—just like roses.

The raspberry family includes dozens of different varieties, which vary in color from very pale (almost white) to golden, blue, red, and black. The yellow variety shows up pretty regularly at farmer's markets. Flavor: Like red raspberries but very mild and more floral, both a little less tart and a little less sweet than their darker counterparts. Season: June, July, August Uses: Lighter colored raspberries are extra delicate both in flavor and in texture so they're better suited to eating fresh than baking. Great for muddling in cocktails made with sparkling wine or club soda, whether they include gin or rum. If you do want to bake 'em, galettes are a great way to go with all sorts of raspberries, since the fillings needn't be as sturdy as those for pie. Just lay a round piece of pie crust flat on a baking sheet, add a thick layer of uncooked berries, dust with sugar, fold over the edges, and bake in a hot oven (say, 400° F) just long enough to get the pastry nicely golden. [Photograph: Shutterstock ] Black raspberry isn't just a sno-cone flavor; it's a raspberry that's colored like a blackberry.

A reliable way to tell the difference between blackberries and black raspberries is that blackberries retain their inner cone when they are picked and black raspberries come off the core, leaving the picked berry hollow. While all the other colors of raspberries are fairly interchangeable when it comes to flavor and use, black raspberries are smaller, sturdier, and a bit more tart and earthy. Black raspberries are a native species to North America, as opposed to a hybrid like boysenberries, which they resemble. Flavor: Similar to red raspberries but slightly more intense, tart, and with a deeper brambly flavor hinting towards blackberry. Season: A very short, two to three week season, generally around July Uses: Black raspberries are very versatile since they're slightly sturdier than other raspberries. Where lighter, more delicate berries tend to fall apart and might need more sugar or binding agents to keep them cohesive in a pie filling or a jam, the sturdier black raspberries hold together better. Put 'em in jam, pie, or muffins.

[Photograph: Shutterstock ] Dewberries are closely related to blackberries, and while they can be found in the wild across much of US, they're especially common in the South. The leaves are used for tea and are often called for in folk medicine (they're recommended for *ahem* lady issues, like raspberry leaf). The dewberry vine grows on creeping canes, lower to the ground than a blackberry plant. The stems have small, fine red hairs in addition to thorns. Dewberries ripen slightly earlier than blackberries. Flavor: Comparable to wild blackberry, tart and intense. Season: Late June through July. Uses: Pie, cobbler, or a syrup for drinks. Huckleberry [Photograph: Nomadic Lass, Flickr ] When I was a kid a family friend made a yearly pilgrimage to a thicket of particularly delicious huckleberries in Point Reyes, CA. He kept the location top secret, but I don't think he would have had much competition, anyway; he came back from foraging every year with a raging case of poison oak. He claimed the huckleberry buckle was more than worth it.

Huckleberries are a smooth, round berry that ranges in color from red to dark blue. They're almost easier to forage than to find at the market (if you can avoid the poison oak, that is.) Huckleberries played such a large part in the cuisine of the Plateau Native Americans (Idaho, Montana, and Washington) that there still are festivals to celebrate the first harvest—dried huckleberries sustained native populations through long cold winters. One difference between huckleberries and blueberries is the presence of seeds; blueberry seeds are so small that they you'd never know there were there. Huckleberry seeds are a little bit larger, though you don't need to spit them out or worry about separating them out for cooking- they're entirely edible. Flavor: These sweet-tart flavor-packed berries are somewhat comparable to blueberry but more woodsy, almost vinous. Season: Early to mid fall. Uses: Huckleberries are great in pancakes ; just add them in as you would blueberries. They're also excellent in scones, since they're nice and sturdy. If you want to go savory, cook huckleberries with just a little bit of sugar and serve with roasted meat.

Back to the full list » Elderberry Elderberries are tiny and blue-black, wonderful for baking and also for making into wine. The history of elderberry wine in England and in Central and Eastern Europe goes back hundreds of years—it was particularly popular in 17th century England as a purported cure for the flu and the common cold. The unripe berries and other parts of the plant have very mild toxic properties, which are neutralized when they are cooked or fermented. Even ripe berries can sometimes contain the alkaloids which will make you sick; it's best to be on the safe side and always cook or ferment them. Elderflowers come from the same plant as elderberries, and have a heady fragrance and floral flavor, perfect for infusing into syrups, sodas, or cordials . (You've probably tried St. Germain before, but the homemade stuff is worth the effort.) Flavor: Elderberries are very sour with a touch of sweetness. You'll need to cook them with sweetener to make them palatable but cooked they have a lovely floral, herbacious, deep berry flavor. Season: Mid-summer. Uses: Use elderberries in buckles, pancakes, pies, galettes, shrubs, and sodas.

The flowers make wonderful syrups and cordials. [Photograph: Shutterstock ] You know where you've seen these guys before: in jam available in the food section of IKEA. Lingonberries play very prominently in Scandinavian cuisine; you really shouldn't serve Swedish Meatballs without a tart dollop of lingonberry sauce. Lingonberries are native to boreal forest and the arctic tundra. They are more recently being commercially cultivated in the Pacific Northwest. These berries are closely related to cranberries, although I think they really seem more similar to gooseberries or red currants. Where I work at Tartine in San Francisco, a visiting Swedish chef recently made Swedish meatballs for everyone on his last night before heading home. For lack of lingonberries, he made cranberry sauce instead. He then spent the entire dinner crestfallen that the whole dish was ruined because the cranberries just weren't the same. Flavor: Sour, tart, bright. Season: Short arctic summer. Farther south you'll find them in late summer. Use: Mash lingonberries raw with a sprinkle of sugar and spread on toast, pancakes, or cookies.

Or cook them into a syrup, sauce, or compote, and serve as it traditional: with meatballs, elk, or reindeer. (Don't tell Rudolph.) [Photograph: Shutterstock ] Cloudberries are native to the arctic tundra and only grow in extreme cold weather. They look a little like raspberries, but with fewer and larger lobes and a lovely orangey-rose color. They figure prominently in traditional Scandinavian cuisine, where they're used in compotes, vinaigrettes, and jams, and also appear in Inuit cuisine. Cloudberries are so delicate and prefer such extreme growing conditions that they haven't been cultivated much in the past. They are fairly difficult to find, although they are starting to become more commercially available, perhaps thanks to a burgeoning American taste for all things Scandinavian. Flavor: Cloudberries are very juicy, and they taste a bit like a cross between a raspberry and a red currant. They are fairly tart when eaten raw with a bit of floral sweetness. Season: a short period in late summer. Use: Cloudberries make a stunning deep ruby-amber jam with a lovely, balanced flavor.

[Photograph: Shutterstock> ] Things get a little confusing here: there are two completely different berries called gooseberries. First are the Eurasian berries: tiny, translucent, super-tart green, rosy, or red berries reminiscent of currants. But there's also Physalis peruviana, sometimes called Cape Gooseberry, which is a South American fruit. More on those in a minute. I'll say it here: Eurasian gooseberries are some of the most under-rated berries out there. Late in the season some of the red ones are good to eat raw, but most of the time they're mouth-puckeringly tart right off the bush. But that tart character makes these gooseberries fantastic for baking and for savory dishes. When mixed with a little sugar and cooked until soft, they become intensely aromatic and flavorful. Flavor: Eurasian gooseberries are intensely sweet-and-sour and somewhat floral. Season: Mid-summer. Use: You'll need to 'top and tail' gooseberries to remove the stalk and the remains of the flower before cooking. This can be done with a paring knife or small kitchen scissors.

Then you'll want to cook and sweeten them—gooseberries make a great pie filling alone or mixed with strawberries. They also are fantastic made into a chutney, spiced with warm spices like allspice, cinnamon, and cardamom. Serve it as a condiment for chicken or on a turkey sandwich—or alongside fish like black cod. Back to the full list » Cape Gooseberry Cape gooseberries are actually in the tomatillo family and come wrapped up in lovely little paper-like lanterns like tomatillos. They are more like tiny, firm cherry tomatoes than they are like most of the other berries in this list. They're one of my favorites for eating raw; there's something delightful about opening the little paper wrapping and popping them straight in your mouth. Flavor: Mildly coconut-y and tomato-y. Cape Gooseberries are quite unique, with an almost creamy flavor and a slight grape-like tang. Season: Varies widely depending on climate, anywhere from May through September. Uses: Delicious raw, try slicing into salads. Or sub them into a tomato jam recipe. Want to go sweeter? Use them in clafoutis instead of cherries, or add to an upside-down cake .

[Photograph: Shutterstock ] Do you remember the myth of Pyramus and Thisbē? In that Romeo and Juliet-like story, the illicit lovers meet under a white mulberry tree. When the couple meets their untimely and bloody death under the tree (sorry, spoiler alert), the gods stain the berries red to memorialize their forbidden love. These days, mulberries can be white, lavender, red, purple, or black depending on the type, but they are always 2-3 centimeters long and cylindrical. Asian varieties of mulberry are now common in North America, sometimes even pushing out the native types. Silkworms survive on a diet of mulberry leaves. Flavor: Mulberries are almost sticky-sweet, though most have an astringency and tartness to balance it. White mulberries are a little more delicate in flavor, both less sweet and less tart. Season: Late June through August, depending on the variety of mulberry and the climate. Uses: Mulberries make a great ice cream; since they are so sweet the flavor comes across well even in a frozen state. They are also great for galettes and pies, and are a favorite for fruit wine or syrup.

Use them as soon as you get them—mulberries don't last very long. Back to the full list » Hybrid Berries Many of the berries you'll see at the farmers market don't occur in nature: they're hybrids of other berries, created by planting fruit cross-pollinated by two different plants. (For more on hybrids and cross-pollination, head over to this article .) In the late 19th and early 20th century, botanists went on a bit of a hybridizing craze, crossing berries in the Rosacea family (like raspberries and blackberries) to try to come up with berries that had the best qualities of both parents. Loganberry Legend has it that the loganberry was accidentally created in the late 1800s in Santa Cruz, California, in the backyard of Judge J.H. Logan. Judge Logan planted an heirloom blackberry and a European raspberry next to each other. They cozied up, and with a little help from the birds and the bees the plants cross-pollinated. Loganberries have a deep red raspberry color and the size and texture of a blackberry.

The vines, which lack the substantial thorns of a blackberry, have dark green fuzzy leaves. The berries retain their cores (like blackberries do) but the flavor is somewhere in between: like a brambly raspberry or a softer blackberry. Flavor: Loganberries taste a little like a raspberry and a little like a blackberry. Very flavorful and slightly tart. Season: Midsummer. Use: You can use these berries wherever you'd use blackberries: they shine in jams, galettes, and muffins. Back to the full list » Tayberry If you're lucky enough to be in California in July, you might get to try some Tayberries (Yerena Farms in Watsonville grows lovely ones that they sell at San Francisco's Ferry Plaza Farmers Market.) Tayberries are a more recent cross between raspberries and blackberries, developed by the Scottish Horticultural Society in the late 70s and named after the river Tay in Scotland. Flavor: Partly raspberry-like, partly blackberry-like, a little larger and sweeter than Loganberries. Season:Tayberries have a shorter season than blackberries or raspberries; instead of a continual harvest over a few weeks or months, they yield one large harvest in July.

Use: Tayberries are extremely delicate. If you need to store them, spread them flat on a sheet pan and leave them uncovered in the fridge. But it's better to use them up, and there are plenty of great ways to do it. Tayberries have a naturally high level of pectin, so they're perfect for jam and pie filling. If you're following a blackberry pie recipe, hold back a little on the sugar. Back to the full list » Boysenberry The origins of the boysenberry, which is a cross between the blackberry, dewberry, raspberry, and loganberry, are a little murky. Sometime in the 1920s Walter Knott, of Southern California's Knott's Berry Farm fame, tracked rumors of a particularly delicious large purplish berry to a defunct farm and a few failing brambles in Northern California. He rescued a few cuttings and cultivated them in Southern California, and a star was born.

Boysenberries were popular and grown widely in Southern California during the middle of the 20th century, but commercial production has fallen off in recent years because the boysenberry is delicate and prone to bleeding, thus not suitable for shipping far or storing long. You can still find them at farmers' markets, especially on the West coast. Flavor: Boysenberries are a treat: super-juicy with a wonderful balance of sweet and tart. Season: Mid-summer. Use: These are really ideal for jam, since they offer such a nice dose of both tartness and sweetness. Great in pies, too. Back to the full list » Olallieberry Olallieberries are loveable mutts: a cross between the loganberry and the youngberry, each of which is a cross between a blackberry and another berry...basically a whole mess of delicious berries bred together. Olallieberries are primarily grown in Central California, where they have a somewhat fanatical following thanks to their juicy, bold flavor and delicate texture.

U-pick berry farms along Highway 1 north of Santa Cruz are a great place to get this highly perishable and particularly delicious franken-berry, but they sell out of olallieberries every year toward the end of July. Flavor: These berries have a flavor that recalls blackberries but with a deep winey note and noticeable bright tartness. Season: Mid-summer. Use: Olallieberries will be quite pleased if you put 'em in pie; they aren't too tough or too delicate and they have a fair amount of pectin, so they hold together in a filling well without a ton of sugar or cornstarch. They also make good jam, but be careful not to overcook; that pectin content means they don't take long to gel and if cooked past the gel point will become unpleasantly thick and gooey. 11 Odd Hybrid Fruits and Vegetables | Mental Floss 11 Odd Hybrid Fruits and Vegetables Wikimedia Commons Like us on Facebook A UK-based horticulturist company has developed the TomTato —a plant that can produce both tomatoes and potatoes on the same stem. But the plant is not a true hybrid.

There are plenty of other combination fruit-vegetables that do exist, though, and are available in stores now. 1. Pluot Thinkstock Plums and apricots both come from the same genus—Prunus—which made crossing the two fruits relatively easy for Floyd Zaiger, a Nebraskan biologist noted for his work in fruit genetics . The pluot now has a number of different varieties, and in the 13 years since it was created it has become relatively popular amongst fruit eaters. 2. Plumcot Wikimedia Commons Zaiger wasn’t the first person to create a plum-apricot hybrid, though. Luther Burbank, a fruit producer and plant nursery owner, managed to cross the two fruits more than a century ago . The problem was that, back then, plant genetics were less advanced than they are today, and Burbank’s plumcots weren’t as hardy as they needed to be to endure the cross-country shipping that fresh produce endures before it reaches our tables and plates. Zaiger owes a debt of gratitude to Luther Burbank, however, for showing him the way. 3.

Rangpur Wikimedia Commons The fruit with the closest taste and consistency to a rangpur is a lime—and in fact its binomial name (the name assigned to species) is Citrus limonia. In China the rangpur, which is named after the Bangladeshi city in which it was first found, is called a Canton lemon. Though to many western palates and eyes it may be a fringe fruit, in Costa Rica rangpurs are often more popular than lemons and limes. 4. Tangelo Tangelos are a cross between tangerines and grapefruits, or pomelos. Created by a USDA biologist named Walter Swingle in 1911, the tangelo is super juicy and incredibly large when put next to an ordinary tangerine. 5. Blood lime Home Citrus Growers Blood oranges already exist, but other "bloody" citrus fruits do not. Eating a plain lime may be too sour for the ordinary person without also having a Synsepalum dulcificum miracle fruit to dull the bitterness. But blood limes are sweeter than ordinary ones, having incorporated the Ellendale Mandarin with a red finger lime. 6.

Ugli fruit The Ugli fruit is a trademarked name for what is—at least in part—a Jamaican tangelo. But Cabel Hall Citrus Company added another citrus fruit into the tangelo mix to make its variant. A Seville orange joins the grapefruit and tangerine hybrid, giving extra tang and flavor. 7. Tayberry Wikimedia Commons The British summer season of blackberry and raspberry picking is a popular time, and in 1979 growers found a way to combine both fruits into the tayberry. The berry is difficult to pick industrially, however, so has never been incorporated into commercial farming crops. 8. Rabbage The rabbage (or Brassicoraphanus) is a crossed cabbage and radish, and was developed successfully to self-propagate by a Soviet agronomist named Georgi Dmitrievich Karpechenko in the 1910s and '20s. It has fallen out of fashion, though, because the hybrid wasn't quite as well-integrated as consumers would like. 9.

Limequat Thinkstock A cross between a lime and a kumquat, the limequat takes out some of the harsh acidity of the citrus fruit and replaces it with a soft, sweet skin—though some still find the tang too much to take. Just like the tangelo, the limequat was hybridized by Walter Swingle. 10. Yuzu Mandarins and papedas met in this grapefruit-looking matrimony localized to East Asia. Yuzu fruits are used in Japanese and Korean cooking, particularly for ponzu sauce, but are less popular in the west. 11. Jostaberry Wikimedia Commons Anyone tasting a jostaberry would think it a cross between a gooseberry and a blackcurrant—for good reason. Both species are part of the jostaberry cultivar, Ribes x nidigrolaria. Though many people enjoy the jostaberry's taste, in the 36 years since its development no one has been able to successfully harvest the fruits on a commercial scale.

Question: A Tayberry is a hybrid of a Raspberry and which other fruit?
Answer: Blackberry